I don’t think I ever ate kale when I was growing up, but I ADORE it now. Raw in salad or smoothies, cooked with pasta or in soup, it’s great. Lets not kid ourselves, though. If given a choice between a plate of kale or a brownie, I’ll probably take the brownie. But when I’m going for healthy, kale is near the top of my list.
Also, I’ve been pondering lately. Which is worse, a blogger who posts too many pictures of herself, or too many pictures of her baby? Because I feel I’m dangerously close to too-many-pictures-of-the-baby territory. But I guess that’s better than a million pictures of me, right? Or I could always go back to just pictures of the food like I did in the early days, but that wasn’t very much fun, so hey, here’s another picture of Ellie!
She’s wearing the hat I made for her this weekend from this pattern. Cables are fun.
The giant wall of pasta at my favorite grocery store has SO much good stuff. This week we picked up some really cool-shaped farro pasta.
I browned some onions, added garlic, white beans, kale, raisins, and pine nuts, then tossed it all with the pasta and a generous sprinkle of grated parmesan.
And in case two days of kale in a row is too healthy for you, I have some awesome cookies ready to share next!
Ingredients
- 8 ounces farro or whole wheat pasta
- 2 tbsp olive oil (plus more for the pasta)
- 1 onion, cut into 8-12 wedges
- 2 cloves garlic, minced
- 4 cups chopped fresh kale
- 1 can (or about 1 1/2 cups home-cooked) cannellini beans, drained
- 3 tbsp raisins
- 3 tbsp pine nuts
- 2 tbsp white wine vinegar
- salt and pepper
- a few tbsp grated parmesan cheese
Instructions
- Cook the pasta in a large pot of lightly salted water according to package directions. Drain and transfer to a large bowl. Toss with a little drizzle of olive oil.
- Meanwhile, heat the oil in a large skillet and add the onion. Cook, stirring frequently, for about 10 minutes, until very soft and browned in places.
- Add the garlic and kale and lower the heat to medium. Cook for about 5 minutes, until kale is soft.
- Add the pine nuts, beans, raisins, white wine vinegar, and salt and pepper to taste. Cook just until beans are heated through.
- Toss with the pasta, adjusting seasonings as needed.
- Sprinkle with parmesan just before serving.
This pasta looks great – and I am totally cooking a batch of white beans now, so this very well might be lunch today.
I personally think there can’t be too many pictures of Ellie
DON’T stop posting pics of your sweet girl, she’s too cute. I love the pictures of her almost as much as I love your recipes!
Too many pics of Ellie will never be enough!! (So excited for Friday’s rager!)
Oh I am so way beyond the too-many-pictures-of-baby limit, but I just can’t stop. She is so ridiculously cute, and Cullen is now jealous that his mom is not crafty or skilled enough to make him cool hats.
Is it weird that I might actually pick kale over a brownie?
I marked this in my fave recipes! Looks yummy!
I’m positive that you are no where near the limit of to many baby pictures! Ellie is one of the most beautiful little girls I’ve seen in a long time. I don’t plan on having my own kids, but I don’t mind millions of pictures of other peoples cute babies
Ahh! Your hat turned out awesome!
I love the ingredients in this recipe almost as much as I love Ellie in that hat!
I agree – there’s no such thing as too many pictures of Ellie. I was just telling my husband about “this blogger who has one of the cutest babies ever.” She’s frickin’ adorable!
This sounds really delicious! And there can never be too many Ellie pictures!!